Umami Udon Noodle Soup with Chicken and Shrimp
Rich, deeply savory broth built from dashi and soy, topped with tender chicken, succulent shrimp, and chewy udon noodles. A showstopper weeknight meal that tastes like it simmered for hours.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 2 tbsp dashi powder (kombu + bonito)
- 4 tbsp soy sauce
- 2 tbsp mirin (sweet rice wine)
- 6 cups water
- 12 oz chicken breast, boneless
- 8 oz shrimp, peeled and deveined
- 14 oz fresh udon noodles
- 2 whole green onions, sliced thin
- 4 oz shiitake mushrooms, caps sliced
- 1 tbsp ginger, peeled and sliced thin
- 1 whole garlic clove, minced
- 1 tsp sesame oil
Instructions
- 1
Slice chicken breast in half horizontally to create two thinner cutlets of even thickness.
- 2
Slice mushroom caps into 1/4-inch-thick pieces. Slice green onions into thin rings, separating white and green parts.
- 3
Pour water into a 4-quart pot. Stir in dashi powder, soy sauce, mirin, ginger slices, and minced garlic.
- 4
Bring to a boil over medium-high heat, ~8 minutes. Once boiling, add mushroom slices and reduce heat to medium.
- 5
Gently lay chicken cutlets into broth. Simmer without stirring for 7 minutes until chicken is firm to touch.
- 6
Remove chicken cutlets to a cutting board. Let rest 2 minutes, then slice crosswise into 1/2-inch strips.
- 7
Return broth to a gentle boil. Add shrimp and cook without stirring until they turn opaque pink, ~3 minutes.
- 8
In a separate pot, bring salted water to a rolling boil. Add fresh udon noodles and stir gently to separate.
- 9
Cook noodles for 2 minutes until just tender (fresh udon cooks fast), then drain in a colander.
- 10
Divide noodles among four bowls. Ladle hot broth, shrimp, and mushrooms evenly over noodles.
- 11
Top each bowl with sliced chicken, white parts of green onion, and a drizzle of sesame oil.
- 12
Scatter green parts of green onion on top. Serve immediately.
Tools you’ll need
- 4-quart pot
- medium pot for noodles
- cutting board
- sharp knife
- colander
- soup ladle
- four soup bowls
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